Raspberry Tart with Crème Fraîche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g wheat flour
- 1 pinch baking powder
- 125 g butter, cold
- 1 egg (s)
- 50 g powdered suar (powdered suar)
- 1 pinch salt
- 1 lemon (s), organic, grated zest it
For covering:
- 2 egg (s)
- 80 g suar
- 1 cup crème fraîche, 50 g
- 250 g raspberries, frozen or fresh
Print Recipe
Pin Recipe Instructions
- Knead all the dough ingredients quickly to form a smooth shortcrust pastry. Roll out the shortcrust pastry on a lightly floured silicone pad, round and slightly larger than the circumference of the tart pan. The edge must be raised. Prick the dough tightly with a fork. Pre-bake for 20 minutes at 180 ° C in a preheated oven.
- In the meantime, stir the eggs and sugar until very creamy. Fold in the crème fraîche. Take the pre-baked dough out of the oven. Spread the raspberries evenly on top and pour the egg mixture over them. Bake for 30 minutes at 160 ° C. The tart is ready when it no longer wobbles.
- Sprinkle with powdered sugar before serving.
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